Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 http://dx.doi.org/10.4163/jnh.2016.49.5.335 pissn 2288-3886 / eissn 2288-3959 Research Article 한국성인의국물음식류섭취에따른식생활평가 : 2011~2014 국민건강영양조사자료를이용하여 권용석 1 한규상 2 상명대학교자연과학연구소, 1 호남대학교식품영양학과 2 Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey Kwon, Yong-Suk 1 Han, Gyusang 2 1 Research Institute of Natural Science, Sangmyung University, Seoul 03016, Korea 2 Department of Food and Nutrition, Honam University, Gwangju 62399, Korea ABSTRACT Purpose: This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew. Methods: To accomplish this study, 20,926 adults aged 19 yr or higher who participated in the dietary intake survey (24 h recall method) were analyzed from the data of the 2011~2014 Korea National Health and Nutrition Examination Survey (KNHANES). The items included in the soup and stew were guk, tang, jjigae, jijimi, and jeongol. Results: Intakes of soup and stew of subjects were divided into quartiles; intake range by quartile was Q1: < 22.96 g, Q2: 22.96~98.75 g, Q3: 98.75~212.23 g, and Q4: 212.24 g. In the case of the Q4 group, male, married, employed, higher educated, and high income subjects showed increased intakes of soup and stew. In addition, sodium intake among nutrient intakes increased from 3,849.04 mg in Q1 group to 5,363.57 mg in Q4 group. Intakes of cereals/grains, potatoes/starches, legumes, seeds/ nuts, vegetables, mushrooms, fruits, meat, fishes/shell fishes, milks/dairy products, oils/fats, and seasonings among all foods significantly increased from Q1 group to Q4 group. Lastly, in the multivariable regression analysis, male, higher age, married, eating breakfast, consumption of snacks, prepared meals from home/institution, average eating-out frequency per week, energy consumption, and sodium intake related parameters increased intake of Korean soup and stew. Conclusion: Excessive intake of sodium was related to high blood pressure and metabolic syndrome. Thus, there are needs to improve dietary guidelines and nutrition education for balanced intake of soup and stew. KEY WORDS: KNHANES, dietary assessment, soup, stew, Korean adults 서 한국음식은우리민족이예로부터섭취해온한국의전통음식으로, 밥을중심으로다양한식재료를사용한국과반찬류인찬물류등으로구성되며, 주식과부식이분리된식사구조를특징으로하고있다. 1-5 이러한한국음식가운데국물음식은밥과김치를포함한반찬류와함께한식에서중요한구성요소중에하나로볼수있다. 국물음식에대해소개한문헌들을살펴보면조리방법에따라크게국, 탕, 조치 / 찌개, 전골및지짐이등 론 으로나누어지며, 첫번째로국또는탕은넣는재료에따라갱 ( 羹 ), 확 ( ) 이라고도한다. 6 맑은장국, 토장국, 곰국및냉국등으로크게나눌수있으며, 육류, 채소류, 어패류등이재료로쓰인다. 7 두번째로찌개는궁중에서조치라하였으며, 국에비해건지가많고국물이적으며, 간을맞추는조미재료에따라된장찌개, 고추장찌개및맑은찌개등으로분류될수있다. 7,8 또한, 찌개와비슷한국물음식으로지짐이와감정이있는데감정은고추장으로조미한찌개류이며, 지짐이는국물이찌개보다적은것을말한다. 8 마지막으로전골은여러가지재료를생으로또는미리익 Received: April 29, 2016 / Revised: May 19, 2016 / Accepted: September 26, 2016 To whom correspondence should be addressed. tel: +82-62-940-5411, e-mail: kshan3@honam.ac.kr 2016 The Korean Nutrition Society This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
336 / 국물음식류섭취에따른식생활평가 혀서준비한뒤냄비나전골틀에올려놓고간을한육수를넣어서끓인즉석음식으로찌개와비슷하면서도미리끓여내놓는찌개와달리즉석에서조리하면서먹는것으로소개되었다. 6,8 이들국물음식에대한연구는주로문헌고찰, 9-12 품질특성, 13,14 관능적 / 기호도특성, 15-17 조리법표준화, 18 식품성분 19 및나트륨섭취량 20,21 에대한연구등이수행된것으로보고되었다. 이들연구중몇몇을살펴보면먼저무균포장방법인 retort-pouch에저장된된장찌개의미생물, 이화학적특성및기호도를조사하였고, 13 Kim 등 17 은한식 HMR 국, 찌개류의수출을위해해외현지소비자들을중심으로제품에대한태도, 인식및기호도조사를실시하였다. 그리고, Kye 등 18 은섭취빈도가높은된장찌개와김치찌개중심으로외식업소, 급식소및가정의레시피를수집하여기호도와표준조리법연구를수행하였다. 또한, 전주지역의김치와국, 찌개의섭취실태및염도에대해조사한연구에서는된장국의염도가맑은국보다높았고짠음식을선호할수록조사대상자들이섭취하고있는국과찌개의염도가높은것으로보고하였다. 20 선행연구들을살펴본결과일부표본집단의대상자들을중심으로국과찌개류등의섭취실태및기호도와품질특성에대해수행한연구가대부분인것으로나타났다. 조사대상자들의식생활을대표할수있는대규모데이터나국민건강영양조사와같은국가데이터를활용한연구는국과찌개류의섭취패턴을조사한연구 22,23 와나트륨섭취량에기여되는여러음식류중에국과찌개류가기여되는부분을살펴본연구 24,25 등이보고되고있다. 국물음식의섭취량을중심으로식생활평가를분석한연구는아직까지수행되지않은것으로나타났다. 따라서본연구에서는한국음식에서중요한구성요소를차지하고있는국물음식에대해만 19세이상의성인들을중심으로 2011~2014년에조사된국민건강영양조사자료를활용하여그섭취량에대한연구를수행하고자하였다. 이를통해한국성인들의국물음식섭취에따른식생활양상에대한기초적인자료를제공할수있을것으로사료된다. 연구방법 분석대상자및일반적사항본연구는 2011~2014년에실시된국민건강영양조사 (Korea National Health and Nutrition Examination Survey, KNHANES) 자료를이용하였다. 이자료중식이섭취조사 (24시간회상법 ) 에참여한만 19세이상의성인 을조사대상으로하였다 ( 전체 : 24,893명, 2011년 : 6,566명, 2012년 : 6,293명, 2013년 : 6,113명, 2014년 : 5,975명 ). 이중식이조사에참여하지않은대상자 (2,734명제외 ), 1일섭취한총열량이 500 kcal 미만이거나 5,000 kcal를초과한경우 (355명제외 ) 및이상치데이터 (932명제외 ) 들을모두제외하였다. 연구에활용된최종분석대상자는총 20,926명이었다. 본연구에활용된국민건강영양조사는질병관리본부연구윤리심의위원회승인 (IRB number: 2011-02CON- 06-C, 2012-01EXP-01-2C, 2013-07CON-03-4C 및 2013-12EXP-03-5C) 을받아수행하였다. 분석대상자의일반적사항은성별, 연령, 결혼여부, 거주지역, 직업여부, 교육수준, 가구소득및가족구성원수등의변수를분석에이용하였다. 이중연령층은연령변수를이용하여 19~29세, 30~49세, 50~64세, 65~74세, 75세이상으로분류하였다. 거주지역은도시와농촌지역으로, 가족구성원수는 6인미만은원시자료그대로사용하였고, 6인이상은하나의변수값 ( 6) 으로묶어서분석하였다. 가구소득은국민건강영양조사지침서에수록된문항항목을이용하였으며, 상, 중상, 중하및하로분류하였다. 교육수준의경우에는고등학교졸업자미만의대상자는중학교졸업이하로분류하였으며, 전문대졸업이상의대상자는전문대졸업이상으로분류하였고, 나머지대상자들은고등학교졸업으로분류하였다. 마지막으로직업유무의경우경제활동상태변수를토대로종사자 ( 취업자 ) 와비종사자 ( 미취업자, 비경제활동인구 ) 로분류하였다. 국물음식분류국물음식류의분류를수행하기위해국민건강영양조사의 24시간회상조사에수록된국물음식목록과한국음식관련선행연구 6-8,26-29 에서분류한국물음식의종류를검토하였으며, 그결과를토대로국물음식을국, 탕, 찌개, 지짐및전골류로분류하였다. 이들을다시국 / 탕류와찌개 / 전골류 ( 지짐이류포함 ) 로분류하였는데, 이중탕류는조리방법에따라국류와찌개류로나누어지는것으로판단되어선행연구에서분류한기준과조리방법을토대로국 / 탕류또는찌개 / 전골류에포함시켰다. 또한, 주재료는같은데부재료에따라서음식명이달라지는국물음식들은주재료음식명으로동일하게분류하였다. 예를들어쇠고기미역국과홍합미역국은모두미역국으로음식명을동일하게하였다. 국물음식이분류된항목은 Table 1에제시하였다. 식사제공장소, 끼니, 식품안정성및외식횟수식사제공장소및끼니에대한내용은 24시간회상법 ( 식품섭취조사 ) 에수록된변수들을활용하였으며, 식품안정
Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 / 337 Table 1. Classification of Korean soup and stew Cooking method Guk/Tang (Soup) Soybean paste soup ( 된장국 ), potato soup ( 감자국 ), kimchi soup ( 김치국 ), bean sprout soup ( 콩나물국 ), seaweed soup ( 미역국 ), radish soup ( 무국 ), chilled sour soup ( 냉국 ), green cabbage leaves soup ( 우거지국 ), spicy chicken soup ( 닭개장 ), chicken soup ( 닭곰탕 / 닭국 ), egg soup ( 달걀탕 ), short rib soup ( 갈비탕 ), thick beef bone soup ( 곰탕 ), pork rib soup ( 뼈다귀해장국 ), beef leg bone soup ( 사골국 ), chicken with ginseng soup ( 삼계탕 / 닭백숙 ), ox bone soup ( 설렁탕 ), ox blood soup ( 선지국 ), beef soup ( 쇠고기국 ), spicy beef soup ( 육개장 ), Blood sausage soup ( 순대국 ), dried pollack soup ( 북어국 ), dried pollack with bean sprout soup ( 북어콩나물해장국 ), frozen pollack soup ( 동태국 ), fish paste soup ( 어묵국 ), dried pollack and clam soup ( 조개국 ), squid soup ( 오징어국 ), marsh snail soup ( 올갱이해장국 ), tofu soup ( 두부국 ) Jjigae/Jeongol (Stew/hot pot) Kimchi stew ( 김치찌개 ), soybean paste stew ( 된장찌개 ), rich soybean paste stew ( 청국장찌개 ), outer leave stew ( 우거지지짐이 ), dried radish leave stew ( 시래기지짐이 ), young pumpkin stew ( 호박찌개 ), mushroom hot pot ( 버섯전골 ), pork back-bone stew ( 감자탕 ), spicy chicken stew ( 닭매운탕 / 닭볶음탕 ), pork stew ( 돼지고기찌개 ), spicy sausage stew ( 부대찌개 ), dog meat stew ( 보신탕 ), dog meat hot pot ( 개고기전골 ), duck stew ( 오리탕 ), dumpling hot pot ( 만두전골 ), beef meat hot pot ( 쇠고기전골 ), meat tripe hot pot( 내장 / 곱창전골 ), royal hot pot ( 신선로 / 열구자탕 ), pollack stew ( 동태 / 생태찌개 ), frozen pollack hot pot ( 동태전골 ), cutlass fish stew ( 갈치찌개 ), mackerel stew ( 고등어찌개 ), spicy seafood stew ( 해물탕 ), pacific saury stew ( 꽁치찌개 ), crab stew ( 꽃게탕 ), spicy fish stew ( 생선매운탕 ), eel stew ( 장어탕 ), cutlass fish hot pot ( 갈치전골 ), octopus hot pot ( 낙지전골 ), tofu stew ( 두부찌개 ), tofu hot pot ( 두부전골 ), pureed soybean curd stew ( 콩비지찌개 ), spicy soft tofu stew ( 순두부찌개 ) 성및주당외식횟수는식생활조사에수록된변수를이용하였다. 본연구의식사제공장소는 Chung 등 30 의분류와같이식사가준비된매식장소 ( 변수명 : n_mtype) 를중심으로가정식 ( 가정에서준비한것, 가정에서준비한도시락, 이웃집및친척집등에서만든것 ), 상업적외식 ( 한식, 양식, 중식, 일식, 패스트푸드, 분식, 빵 / 과자, 노점 / 상점, 도시락, 라면과같은인스턴트식품및기타매식류등 ), 단체급식 ( 학교급식, 직장급식, 유아원 / 유치원급식, 노인정급식, 무료급식및종교급식등 ) 으로나누어서분석하였다. 끼니분류는 ( 변수명 : n_meal) 아침, 점심, 저녁으로나누었고, 결식및식사여부를조사하였다. 또한, 간식은끼니변수에서간식을선택한분석대상자를중심으로먹은대상자는 Yes, 그외에대상자는 No로분류하였다. 주당외식횟수는외식여부변수 ( 변수명 : l-out-fq) 를이용하여하루 1회이상, 주 5~6회, 주 3~4회, 주 1~2회, 월 1~3 회및거의안함으로분류하였다. 식품안정성여부는국민건강영양조사원시자료의식생활조사항목에서 다음중지난 1년동안귀댁의식생활형편을가장잘나타낸것은어느것입니까? 라는문항을선행연구 31,32 들을참고하여다음과같이분류하였다. 우리식구모두가원하는만큼의충분한양과다양한종류의음식을먹을수있었다 는 enough food secure 군으로분류하였다. 우리식구모두가충분한양의음식을먹을수있었으나다양한종류의음식을먹지못했다 는 mildly food insecure 군으로, 경제적으로어려워서가끔먹을것이부족했다 는 moderately food insecure군으로, 마지막으로 경제적으로어려워서자주먹을것이부족했다 는 severely food insecure 군으로분류하여분석에이용하였다. 식품및영양소섭취량국물음식섭취에따른식품섭취량은식품섭취조사 (24 시간회상법 ) 에수록된식품코드 ( 변수명 : n_kindg2) 를이용하여총 18가지식품 ( 전체식품, 곡류, 서류, 두류, 견과류, 당류, 채소류, 과일류, 해조류, 어패류, 육류, 유지류, 조미료류, 버섯류, 난류, 우유 / 유제품류, 음료수, 기타식품 ) 으로분류하였다. 영양소섭취량역시식품섭취조사에수록된분석대상자들의 1일섭취한에너지, 다량및미량영양소섭취량변수를이용하였으며, 모든섭취량관련자료는개인별로식품과영양소섭취량변수를계산하여분석에활용하였다. 통계분석국민건강영양조사는복합표본설계 (complex sampling design) 를통해조사한자료이므로층화변수 ( 변수명 : KSTRATA), 집락변수 ( 변수명 : PSU) 및가중치 ( 변수명 : Wt_ntr) 를적용하여분석을실시하였다. 국물음식섭취에따른일반적사항은빈도분석 (frequency analysis) 을실시하여빈도 (n) 와가중치가적용된백분율 (weighted %) 로나타냈으며, 이에대한유의성검정은교차분석 (chisquare test) 을실시하였다. 또한, 국물음식섭취량 4분위수에따른평균연령, 평균가족수, 주당평균외식횟수, 국물음식 ( 전체, 국 / 탕, 찌개 / 전골 ), 식품및영양소섭취량은기술통계분석 (descriptive analysis) 을실시하여평균 (mean) 과표준오차 (standard error) 를구하였다. 평균연령, 평균가족수, 주당평균외식횟수의유의성검정은일반선형모형 (general linear model) 을이용하여일원분산분석 (oneway ANOVA) 을실시하였으며, α = 0.05 수준에서유의적인차이가있는경우, 사후검정중에하나인 bonferroni의다중비교검정을실시하였다. 한편국물음식, 식품및영
338 / 국물음식류섭취에따른식생활평가 양소섭취량은 p for trend 값으로유의성검정을실시하였다. 이때, 성별, 연령및에너지섭취량을보정변수로이용하였다. 국물음식섭취에미치는영향력을살펴보기위해일반적사항, 식습관등을독립변수로하여적정량이상국물음식섭취를하는경우를 1로, 그렇지않은경우를 0으로하여로지스틱회귀분석 (logistic regression analysis) 을실시하려하였으나아직까지한국인영양섭취기준 33 에따른적정국물음식섭취량의기준이없는것으로나타났다. 따라서국물음식섭취에미치는영향력을살펴보기위해일반적사항, 식습관및일부영양소섭취량등을독립변수로하였고, 전체국물음식, 국 / 탕, 찌개 / 전골섭취량을종속변수로하여다변량회귀분석 (multivariable regression analysis) 을실시하였다. 모든통계분석은 SPSS (statistical package for social science) Ver. 21.0을이용하였다. 결 국물음식섭취범위산출국물음식섭취범위는섭취량에따라 4 분위수로나누었다 (Table 2). 전체평균섭취량은 152.89 g이었고, 섭취범위는 0~5,722.82 g 사이로나타났다. 각그룹별평균국물음식섭취량은 Q1군 2.53 g (range: < 22.96 g, median: 0 g), Q2군 60.27 g (range: 22.96~98.75 g, median: 59.43 g), Q3군 150.17g (range: 98.75~212.23 g, median: 148.54 g), Q4군 405.31 g (range: 212.24 g, median: 329.31 g) 으로나타났다. 조사대상자의일반사항국물음식섭취에따른조사대상자의일반사항은 Table 3에제시하였다. 성별의경우여성의비율이 Q1군 [Men: n = 1,659 (40.32%), Women: n = 3,572 (59.68%)] 과, Q2군 [Men: n = 1,701 (40.44%), Women: n = 3,529 (59.56%)] 에서절반이넘는비율로남성의비율보다높았으나국물음식의섭취량이높은 Q3, Q4군에서는반대로남성의비율이각각 2,294명 (52.76%), 2,774명 (60.44%) 로여성보다 5.52% 20.88% 정도높았다. 연령층은만 30~49세연령이전체및 Q1군에서 Q4군까지 40% 내외의높은비율이 과 었다. 평균연령은 Q1군 (42.35세 ) 에서 Q4군 (48.71세) 으로갈수록연령이유의적으로높아지는경향을보였다 (p < 0.001). 결혼여부는기혼자 [Q1 (4,111명, 68.72%), Q2 (4,610명, 80.64%) Q3 (4,695명, 82.76%), Q4 (4,739명, 84.94%)] 가모든군에서미혼자 [Q1 (1,111명, 31.28%), Q2 (606명, 19.36%) Q3 (529명, 17.24%), Q4 (482명, 15.06%)] 에비해 30% 이상높은비율을보였으나국물음식섭취량이증가할수록기혼자와미혼자의비율차이가 Q1군에서 37.44%, Q4군에서는 69.88% 로약 30% 정도의차이가있었다 (p < 0.001). 지역의경우에는모든군에서도시지역이 80% 이상이었고, 직업유무는종사자가모든군에서가장높은비율이었으며, 가족구성원수는모든군에서 4인가구가가장높은비율을보였다. 또한, 가구소득은 Q1군 (1,456명, 29.27%), Q4군 (1,441명, 30.78%) 에서는상위계층이, Q2군 (1,362명, 28.21%), Q3군 (1,404명, 29.74%) 에서는중상계층이가장높았다. 마지막으로교육수준은전문대재학이상이모든군에서 40% 이상이었다. 국물음식섭취에따른식생활관련사항국물음식섭취에따른식생활관련사항은 Table 4와같다. 아침식사여부의경우, Q1군은 3,666명 (63.55%) 정도가아침을먹는것으로나타났으며, Q4군은 Q1군보다약 20% 정도높은 4,618명 (84.09%) 가아침을먹은것으로나타났다. 점심과저녁의경우에는 Q2~Q4군에서는 90% 이상이끼니를챙기는것으로나타났다. 간식의경우에도점심및저녁과마찬가지로 Q2~Q4군에서는 90% 이상간식을먹는것으로나타났다. 식품안정성관련사항에서는 충분한양의음식을섭취했으나다양한종류의음식을먹지못했다 로응답한 mildly food insecure군이 Q1~Q3군 [Q1 (2,584명, 50.27%), Q2 (2,585명, 50.10%), Q3: 2,644명, 50.29%)] 까지절반이넘었으나 Q4군에서는 충분한양과다양한종류의음식을먹을수있었다 로응답한 enough food secure군 (2,464명, 48.51%) 이가장높은비율을보였다 (p = 0.001). 하루끼니가제공된조리장소에대한사항에서는가정에서하루 1번이상식사한대상자의비율이 Q1~Q4군까 Table 2. Quartile by intake range of total soup and stew Food intake (g/day) Q1 Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 Mean SE Mean SE Mean SE Mean SE Mean SE Mean 2.53 0.10 60.27 0.38 150.17 0.59 405.31 4.86 152.89 2.01 Median 0 59.43 148.54 329.31 97.11 Intake range (g) < 22.96 22.96 ~ 98.75 98.75 ~ 212.23 212.24 0 ~ 5,722.82
Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 / 339 Table 3. General characteristics of study subjects by intake range of total Korean soup and stew Variables Q1 Quartile by intake range of Korean soup and stew * Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 p-value 2) n % 1) n % n % n % n % Gender Men 1,659 40.32 1,701 40.44 2,294 52.76 2,774 60.44 8,428 48.42 Women 3,572 59.68 3,529 59.56 2,940 47.24 2,457 39.56 12,498 51.58 Age (yr) 19 ~ 29 966 28.23 501 16.40 415 14.74 347 11.62 2,229 17.95 30 ~ 49 1,917 39.86 1,799 41.34 1,769 41.65 1,734 41.56 7,219 41.08 50 ~ 64 1,201 19.72 1,474 25.39 1,561 27.43 1,607 29.68 5,843 25.45 65 ~ 74 691 6.99 889 9.82 951 10.24 1,015 10.80 3,546 9.41 75 456 5.20 567 7.04 538 5.94 528 6.35 2,089 6.11 Average age (mean, SE) 42.35 c 0.33 47.04 b 0.33 47.54 b 0.31 48.71 a 0.31 46.33 0.21 3) Marital status Married 4,111 68.72 4,610 80.64 4,695 82.76 4,739 84.94 18,155 79.06 Single 1,111 31.28 606 19.36 529 17.24 482 15.06 2,728 20.94 Region City 4,318 83.92 4,096 80.08 4,123 80.63 4,025 79.28 16,562 81.04 Rural 913 16.08 1,134 19.92 1,111 19.37 1,206 20.72 4,364 18.96 Occupation Employed 2,433 56.91 2,738 62.02 2,878 64.96 2,901 66.20 10,950 62.51 Unemployed 2,187 43.09 2,173 37.98 2,043 35.04 1,943 33.80 8,346 37.49 Education level Middle school 1,363 20.52 1,851 28.59 1,814 27.66 1,770 26.97 6,798 25.89 High school 1,232 28.90 1,337 28.81 1,423 30.71 1,404 32.02 5,396 30.11 College 2,023 50.58 1,723 42.60 1,680 41.64 1,671 41.01 7,097 43.99 Household income level Low 1,033 15.96 1,126 17.43 1,080 15.79 1,030 14.35 4,269 15.87 Middle-low 1,316 26.69 1,350 26.70 1,365 26.67 1,347 25.56 5,378 26.40 Middle-high 1,376 28.08 1,362 28.21 1,404 29.74 1,366 29.32 5,508 28.83 High 1,456 29.27 1,343 27.67 1,341 27.80 1,441 30.78 5,581 28.90 Family size 1 527 8.06 466 7.19 424 6.69 454 7.06 1,871 7.26 2 1,260 19.85 1,543 22.47 1,572 22.59 1,648 24.46 6,023 22.30 3 1,343 27.38 1,311 28.59 1,322 27.64 1,274 26.79 5,250 27.59 0.003 4 1,414 30.57 1,300 28.46 1,332 30.90 1,234 28.95 5,280 29.75 5 504 10.70 427 9.62 410 8.87 426 9.10 1,767 9.59 6 178 3.44 173 3.67 167 3.31 188 3.64 706 3.52 Average family size (mean, SE) 3.27 0.03 3.23 0.03 3.24 0.03 3.20 0.03 3.24 0.02 0.208 3) 1) Weighted % 2) P-value by chi-square 3) P-value by one-way ANOVA a-c: Different superscript letters mean significantly different among groups at α = 0.05 level by bonferroni's multiple range comparison. * Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: 212.24 g) 0.028 지 76.23~89.22% [Q1 (4,203명, 76.23%), Q2 (4,758명, 87.99%), Q3 (47,32명, 87.53%), Q4 (4807명, 89.22%)] 사이의비율을보였고, 상업적외식장소 [Q1 (4,705명, 89.27%), Q2 (4,968명, 96.03%), Q3 (4,974명, 96.04%), Q4 (4,978명, 96.27%)] 는모든식사가제공된조리장소중가장높은비율을보였다. 단체급식장소는 Q1-Q2군까지는증가하는비율 [Q1 (275명, 5.08%), Q2 (565명, 12.70%)] 을 보이다가 Q3군에서 Q4군으로갈수록그비율이 1% 미만으로낮아지는경향을보였다 (p < 0.001). 주당외식횟수의경우하루 1회이상이모든군에서가정높은비율 [Q1 (1,004명, 24.72%), Q2 (901명, 23.09%), Q3 (1,121명, 28.07%), Q4 (1,174명, 29.75%)] 을보였으며, Q1군에서 Q2군까지는감소하는비율을보이다가 Q4군으로갈수록비율이증가하는경향을보였다 (p < 0.001). 주
340 / 국물음식류섭취에따른식생활평가 Table 4. Dietary habits of study subjects by intake range of total Korean soup and stew Quartile by intake range of Korean soup and stew * Daily meal Breakfast Q1 Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 n % 1) n % n % n % n % Eating 3,666 63.55 4,380 79.46 4,500 81.51 4,618 84.09 17,164 76.88 Skipping 1,565 36.45 850 20.54 734 18.49 613 15.91 3,762 23.12 Lunch Eating 4,398 82.47 4,859 92.47 4,912 93.25 4,963 94.58 19,132 90.52 Skipping 833 17.53 371 7.53 322 6.75 268 5.42 1,794 9.48 Dinner Eating 4,538 85.94 4,941 94.01 5,010 95.57 5,034 96.06 19,523 92.75 Skipping 693 14.06 289 5.99 224 4.43 197 3.94 1,403 7.25 Snack Yes 4,497 84.88 4,766 91.62 4,810 92.48 4,837 93.10 18,910 90.41 No 734 15.12 464 8.38 424 7.52 394 6.90 2,016 9.59 Food insecurity Enough food secure 2,318 44.15 2,385 45.34 2,338 45.89 2,464 48.51 9,505 45.95 Mildly food insecure 2,584 50.27 2,585 50.10 2,644 50.29 2,545 47.84 10,358 49.63 Moderately food insecure 240 4.60 194 3.77 183 3.09 165 3.18 782 3.68 Severely food insecure 55 0.97 40 0.78 41 0.73 30 0.47 166 0.74 Prepared meal from cooking place in 24h-recall method Home Eating 4,203 76.23 4,758 87.99 4,732 87.53 4,807 89.22 18,500 85.05 Not eating 1,028 23.77 472 12.01 502 12.47 424 10.78 2,426 14.95 Commercial place Eating 4,705 89.27 4,968 96.03 4,974 96.04 4,978 96.27 19,625 94.29 Not eating 526 10.73 262 3.97 260 3.96 253 3.73 1,301 5.71 Institution Eating 275 5.08 565 12.70 702 0.69 717 0.72 2,259 11.97 Not eating 4,956 94.92 4,665 87.30 4,532 85.16 4,514 84.19 18,667 88.03 Eating-out Frequency p- value 2) 1/day 1,004 24.72 901 23.09 1,121 28.07 1,174 29.75 4,200 26.56 5 ~ 6 times a week 605 13.12 625 13.85 674 14.80 702 15.55 2,606 14.31 3 ~ 4 times a week 594 12.51 501 10.27 450 9.03 469 9.33 2,014 10.33 1 ~ 2 times a week 1,277 22.93 1,251 22.15 1,178 20.30 1,184 20.56 4,890 21.51 1 ~ 3 times a month 1,126 18.58 1,252 20.83 1,169 18.65 1,164 17.86 4,711 18.95 Rarely (< 1/month) 610 8.13 682 9.81 630 8.52 523 6.95 2,445 8.33 Average 4) (mean, SE) 4.17 a 0.09 4.04 a 0.09 4.55 b 0.10 4.80 b 0.10 4.39 0.06 3) 1) Weighted % 2) P-value by chi-square 3) P-value by one-way ANOVA 4) Conversion factor regarding average frequency of Eating-out per week : 2/day- 17.5, 1/day- 7, 5 ~ 6 times a week- 5.5, 3 ~ 4 times a week- 3.5, 1 ~ 2 times a week- 1.5, 1 ~ 3 times a month- 0.47 (2/4.3), Rarely (< 1/month)- 0 a-c: Different superscript letters mean significantly different among groups at α = 0.05 level by bonferroni s multiple range comparison. * Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: 212.24 g) 0.001 당평균외식횟수는모든군에서 4~5회사이로나타났으며, Q1군에서 Q2군까지는감소하는비율을보이다가 Q4 군으로갈수록평균외식횟수가유의적으로증가하였다 (p < 0.001). 국물음식섭취범위에따른영양소섭취량국물음식섭취 4분위수범위에따른영양소섭취량에대한결과는 Table 5에제시하였다. 지방을제외한모든영양소섭취량과에너지기여도의비율 ( 지방비율은제외 ) 이 Q1 에서 Q4 군으로갈수록유의적으로증가하는추이를보
Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 / 341 였다 (crude p for trend < 0.001, adjusted p for trend < 0.001). 지방섭취량은보정을안했을때에는군간유의적인차이가없었으나성별, 연령및에너지섭취량으로보정을했을경우에는군간유의적으로증가하는추이를보였다 (adjusted p for trend < 0.001). 취량모두가정, 상업적외식및급식에서 Q1-Q4 군으로갈수록섭취량이유의적으로증가하는추이를보였다 (p < 0.001). 국 / 탕과찌개 / 전골류섭취량중에서대체로국 / 탕류섭취량이모든식사가제공된조리장소에서찌개 / 전골류보다좀더높은섭취양상을보였다. 국물음식섭취범위에따른식품섭취량국물음식섭취 4분위수범위에따른식품섭취량에대한결과는 Table 6에제시하였다. 곡류, 서류, 두류, 견과류, 체소류, 버섯류, 과일류, 육류, 어패류, 우유 / 유제품류, 오일류및조미료류의경우에는 Q1군에서 Q4군까지증가하는추이를보였다 (crude p for trend < 0.05, adjusted p for trend < 0.05). 그외에당류, 난류, 음료수류는보정을안했을때에는유의적인차이가나지않았으나성별과, 연령및에너지섭취량으로보정을했을경우에는군간섭취량이증가하는추이를보였다 (adjusted p for trend < 0.05). 그외에기타식품은보정및미보정시둘다군간유의적인차이가없었다. 식사가제공된조리장소별국물음식섭취량식사가제공된조리장소별국물음식섭취량에대한사항은 Table 7과같다. 전체국물음식, 국 / 탕및찌개 / 전골섭 국물음식섭취에영향을미치는요인국물음식섭취에영향을미치는요인에대한결과는 Table 8과같다. 전체국물음식, 국 / 탕, 찌개 / 전골섭취량으로종속변수를나누어서분석하였고, 모든국물음식섭취량의회귀모형은유의적으로나타났다 (p < 0.001). 모형의설명력은 7.4% (R 2 = 0.074), 국 / 탕은 3.8% (R 2 = 0.038), 찌개와전골은 4.2% (R 2 = 0.042) 로나타났다. 첫번째로전체국물음식에유의적인영향을미치는요인으로는남성이여성에비해정 (+) 의영향력을보였고 (p < 0.001), 연령이증가할수록정 (+) 의영향력을보였다 (p < 0.001). 또한, 미혼에비해기혼자가정 (+) 의영향력을보였고 (p < 0.001), 소득수준은상위계층에비해하위계층에서부 (-) 의영향력을보였다 (p < 0.01). 식습관과관련된요인은아침식사여부에서는결식을하는경우에비해식사를하는경우에정 (+) 의영향력을보였고 (p < 0.01), 간식은섭취를하는경우, 식사제공장소는가정식과단체급 Table 5. Nutrient intakes by intake range of total Korean soup and stew Quartile by intake range of Korean soup and stew * Q1 Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 Mean SE Mean SE Mean SE Mean SE Mean SE Crude p for trend Adjusted p for trend 1) Energy (kcal/day) 1,899.89 15.80 1,890.77 15.38 2,062.65 14.95 2,272.49 14.83 2,030.54 8.76 Carbohydrate (g/day) 286.73 2.24 298.24 2.13 323.69 2.15 356.00 2.19 315.82 1.30 Protein (g/day) 65.93 0.76 65.35 0.71 73.37 0.70 84.78 0.71 72.32 0.41 Fat (g/day) 45.86 0.66 40.42 0.65 43.46 0.63 45.04 0.54 43.77 0.35 0.226 Ca (mg/day) 422.41 5.15 442.34 5.37 520.13 5.48 618.89 6.71 500.13 3.26 P (mg/day) 1,005.27 8.74 1,034.76 9.26 1,174.43 9.05 1,348.36 9.22 1,139.36 5.30 Fe (mg/day) 13.57 0.24 14.55 0.20 16.86 0.20 21.92 0.63 16.69 0.19 Sodium (mg/day) 3,849.04 55.33 4,165.60 54.43 4,655.34 53.48 5,363.57 58.40 4,500.04 30.87 K (mg/day) 2,663.05 26.26 2,789.80 26.78 3,114.96 28.04 3,684.30 32.68 3,058.73 17.24 Vit. A (μgre/day) 687.03 16.64 739.81 17.68 834.43 18.38 1,004.26 34.23 814.87 12.15 Thiamine (mg/day) 1.57 0.02 1.56 0.02 1.71 0.02 2.05 0.02 1.72 0.01 Riboflavin (mg/day) 1.25 0.01 1.20 0.01 1.32 0.01 1.51 0.01 1.32 0.01 Niacin (mg/day) 15.17 0.18 15.34 0.17 17.06 0.17 19.79 0.17 16.83 0.10 Vit. C (mg/day) 90.61 2.06 95.98 1.86 107.49 2.11 127.58 2.47 105.25 1.35 Energy contribution Carbohydrate (%) 65.54 0.23 68.37 0.22 67.99 0.19 67.93 0.18 67.41 0.12 Protein (%) 13.70 0.08 13.66 0.07 14.13 0.07 14.95 0.08 14.11 0.04 Fat (%) 20.75 0.19 17.97 0.18 17.88 0.15 17.12 0.14 18.48 0.10 1) Energy was adjusted for gender and age; other nutrients were adjusted for gender, age and energy intake. * Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: 212.24 g)
342 / 국물음식류섭취에따른식생활평가 Table 6. Food intake by intake range of total Korean soup and stew Food Intake (g/day) Quartile by intake range of Korean soup and stew * Q1 Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 Crude p for rend Adjusted p for trend 1) Mean SE Mean SE Mean SE Mean SE Mean SE Cereals and grain products 260.77 3.00 291.07 3.03 307.33 2.69 327.59 2.56 296.09 1.61 Potatoes and starches 34.35 1.77 33.38 1.69 35.90 1.79 48.05 2.05 37.91 1.02 0.004 Sugars and sweets 10.31 0.48 9.58 0.30 10.66 0.37 10.63 0.31 10.30 0.21 0.19 0.008 Legumes and their products 24.18 1.50 28.98 1.24 44.88 2.18 57.34 1.70 38.68 0.90 Seeds and nuts 5.12 0.44 5.66 0.40 6.02 0.37 7.60 0.49 6.09 0.25 0.028 Vegetables 235.25 4.07 287.86 3.66 342.09 4.09 438.30 5.18 324.64 2.52 Mushrooms 4.19 0.31 4.47 0.36 5.01 0.36 7.26 0.49 5.22 0.20 Fruits 162.45 4.77 174.12 5.03 178.29 4.82 198.22 5.76 178.03 3.01 0.031 Meat, poultry and their products 88.96 2.82 84.55 2.53 90.96 2.37 131.55 3.98 99.00 1.61 Eggs 24.61 0.82 25.14 0.81 24.34 0.79 23.40 0.69 24.37 0.42 0.146 Fishes and shell fishes 41.55 1.75 49.87 1.84 64.51 1.75 128.83 3.27 70.91 1.26 Seaweeds 5.78 0.84 6.81 0.70 7.90 0.65 27.40 1.84 11.93 0.62 Milks and dairy products 93.94 3.27 74.37 2.48 82.79 3.11 69.81 2.38 80.53 1.61 Oils and fats 7.93 0.19 8.23 0.19 8.83 0.21 8.52 0.18 8.37 0.11 0.018 Beverages 279.65 9.21 264.71 8.28 266.90 7.65 294.93 9.80 276.75 4.73 0.111 Seasonings 30.27 1.10 35.44 0.70 38.36 0.70 45.89 0.82 37.38 0.46 Other food 0.95 0.26 2.80 1.44 0.87 0.19 1.10 0.18 1.41 0.35 0.372 0.206 1) Adjusted for gender, age and energy intake * Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: 212.24 g) Table 7. Intake of soup and stew in cooking place by intake range of total Korean soup and stew Food Intake (g/day) Q1 Quartile by intake range of Korean soup and stew * Q2 n = 5,230 Q3 n = 5,234 Q4 n = 20,926 Crude p for trend Adjusted p for trend 1) Mean SE Mean SE Mean SE Mean SE Mean SE food 1,312.28 16.69 1,388.31 15.07 1,517.45 13.80 1,827.41 14.90 1,509.13 9.07 Guk/Tang 1.83 0.08 35.95 0.61 81.04 1.39 232.47 5.95 86.87 1.85 Jjigae/Jeongol 0.70 0.05 24.32 0.60 69.13 1.36 172.84 4.80 66.02 1.41 Korean soup and stew 2.53 0.10 60.27 0.38 150.17 0.59 405.31 4.86 152.89 2.01 Home food 451.57 8.63 511.58 7.48 579.88 8.22 797.30 11.97 583.51 5.41 Guk/Tang 1.15 0.07 23.00 0.56 47.01 1.18 161.03 6.08 57.43 1.72 Jjigae/Jeongol 0.45 0.04 17.96 0.54 47.68 1.19 113.86 4.47 44.48 1.22 Korean soup and stew 1.60 0.08 40.95 0.55 94.69 1.30 274.89 5.96 101.91 1.91 Commercial place food 836.30 15.69 816.01 15.56 856.83 14.88 925.42 15.79 858.70 8.98 0.003 Guk/Tang 0.48 0.04 7.69 0.36 22.95 0.95 48.75 2.02 19.75 0.60 Jjigae/Jeongol 0.25 0.04 5.89 0.35 18.55 0.82 50.29 2.25 18.56 0.65 Korean soup and stew 0.73 0.06 13.58 0.48 41.51 1.18 99.04 3.07 38.30 0.92 Institutions food 24.41 2.48 60.71 4.22 80.74 4.68 104.52 5.90 66.88 2.51 Guk/Tang 0.20 0.03 5.26 0.34 11.08 0.68 22.69 1.61 9.68 0.47 Jjigae/Jeongol 0.003 0.003 0.47 0.12 2.90 0.37 8.69 1.02 2.99 0.28 Korean soup and stew 0.21 0.03 5.74 0.37 13.97 0.80 31.38 2.02 12.67 0.58 1) Adjusted for gender, age and energy intake * Intake range of Korean soup and stew (Q1: < 22.96 g, Q2: 22.96 ~ 98.75 g, Q3: 98.75 ~ 212.23 g and Q4: 212.24 g)
Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 / 343 Table 8. Factors related to intake of total Korean soup and stew 1) Dependant variables Independent variables Korean soup and stew Guk/Tang Jjigae/Jeongol β SE β SE β SE Gender (ref.: female) Male 28.94 *** 3.86 11.46 *** 3.25 17.48 *** 2.25 Average age 1.46 *** 0.20 1.21 *** 0.18 0.25 0.13 Marital status (ref.: single) Married 19.76 *** 5.95 6.26 4.94 13.50 ** 4.15 Region (ref.: rural area) City -0.99 5.82-1.11 5.43 0.12 3.57 Occupation (ref.: unemployed) Employed -0.60 4.01-1.21 3.66 0.61 2.34 Education level (ref.: college) < Middle school 2.62 6.74-4.39 5.44 7.00 4.73 High school 8.54 5.26-0.87 3.97 9.41 * 4.38 Household income level (ref.: high) Low -18.72 ** 6.52-9.61 5.78-9.12 * 4.16 Middle-low -11.67 5.95-1.28 4.77-10.39 * 4.26 Middle-high -3.15 6.63 2.61 5.14-5.76 4.21 Average family size 1.90 2.08 2.08 1.38-0.18 1.79 Breakfast (ref.: skipping) Eating 15.62 ** 5.19 17.58 *** 4.71-1.96 4.20 Snack (ref.: no) Yes 17.34 * 8.53 19.06 ** 6.24-1.71 6.04 Food insecurity (ref.: severely food insecure) Enough food secure 10.97 18.33 3.93 15.62 7.04 12.78 Mildly food insecure 2.91 18.19 1.53 15.62 1.38 12.69 Moderately food insecure 3.17 20.43 4.78 17.55-1.61 14.00 Prepared meal from cooking place in 24 h-recall method (ref.: not eating) Home 34.24 *** 4.90 12.97 *** 3.73 21.27 *** 3.86 Commercial place -25.67 15.08-23.06 13.46-2.61 8.72 Institution 23.62 *** 5.22 34.20 *** 4.34 10.58 ** 3.80 Average frequency of eating-out per week 1.17 * 0.58 0.06 0.34 1.11 * 0.47 Energy intake 0.04 *** 0.003 0.02 *** 0.002 0.02 *** 0.002 Sodium intake 0.01 *** 0.001 0.01 *** 0.001 0.001 ** 0.001 R 2 : 0.074, F-value: 47.02 *** R 2 : 0.038, F-value: 28.36 *** R 2 : 0.042, F-value: 22.20 *** * p < 0.05, ** p < 0.01, *** p < 0.001 식에서식사를하는경우에정 (+) 의영향력을보였다. 주당평균외식빈도와에너지및나트륨섭취가증가할수록전체국물음식섭취에정 (+) 의방향으로유의적인영향력을보였다 (p < 0.05). 두번째로국 / 탕섭취량에유의적인영향을주는일반적사항으로는여성에비해남성이, 연령은증가할수록정 (+) 의방향으로영향력을보였다 (p < 0.001). 식습관과관련된요인으로는아침식사를하는경우, 간식을섭취를하는경우, 식사제공장소는가정식과단체급식에서식사를하는경우, 에너지및나트륨섭취가증가할수록국 / 탕섭취량에정 (+) 의영향력을보였다 (p < 0.01). 마지막으로찌개 / 전골섭취량에영향을주는일반적사항으로는여성에비해남성이, 미혼에비해기혼자가, 그리고전문대졸업이상을기준으로보았을때고등학교졸업자가정 (+) 의영향력을보였다 (p < 0.01). 반대로소득수준은상위계층에비해중하위층및하위계층에서찌개 / 전골섭취에부 (-) 의영향력을보였다 (p < 0.05). 식습관과관련된요인중가정식과단체급식에서제공된식사를하는경우에정 (+) 의영향력을보였고, 주당평균외식빈도와에너지및나트륨섭취가증가할수록전체국물음식섭취에정 (+) 의방향으로유의적인영향력을보였다 (p < 0.05).
344 / 국물음식류섭취에따른식생활평가 고찰 본연구는만 19세이상의성인 20,926명을중심으로한식국물음식에섭취에따른식생활평가에대한연구를수행하였다. 국물음식섭취에따른식생활평가를수행하기위해섭취량을 4 분위수로나누었다. 이중국물음식의섭취가가장높은 Q4군의특징을살펴보면성별의경우남성의비율이여성비율보다약 21% 정도높았고, 연령층은만 30~49세연령, 결혼여부는기혼자, 가구소득은상위계층, 교육수준은전문대재학이상으로나타났다. 선행연구에서한식식사패턴지수총점에따른조사대상자들의일반적특성을살펴본결과, 남성이며, 30~49세연령군이고, 기혼자이며, 가구소득과교육수준이높을수록한식식사패턴지수가높은것으로나타났다. 23 이는본연구의결과와동일한결과이며, 이에대한이유를살펴보면한식의경우, 상차림이밥을중심으로하며, 밥의섭취를위해국, 반찬등의부식이함께올라오는형태로국만섭취하는것이불가능하기때문에 5,23,34 한식식사패턴지수를연구한선행연구의결과와같은결과를보인것으로사료된다. 국물음식섭취에따른식품안정성관련사항에서는 충분한양과다양한종류의음식을먹을수있었다 로응답한 enough food secure군이 Q4군에서가장높은비율을보였다 (p = 0.001). 이는앞서언급한일반적사항에서국물음식섭취가높은 Q4군에서가구소득이상위계층인대상자의비율이높은것과관련이있는것으로사료된다. 주당외식횟수의경우하루 1회이상외식을하는경우가 Q4군으로갈수록비율이증가하는경향을보였다 (p < 0.001). 한식식사패턴지수를연구한 Lee의연구 23 에서도하루 1회이상외식을하는집단에서한식식사패턴지수가가장높은것으로나타났는데본연구가한식국물음식의섭취량을분석한연구이기때문에동일한결과로나타난것으로보인다. 국물음식섭취 4분위수범위에따른영양소섭취량에대한결과에서나트륨섭취의경우 WHO (World Health Organization) 35 와한국인영양소섭취기준 (Dietary Reference Intakes for Koreans) 33 에서제시한 1일목표섭취량인 2,000 mg에비해국물음식을가장많이섭취하는 Q4 군에서는약 2.7 배 (5,363.57 mg) 정도높은것으로나타났다. 미국, 영국, 일본및중국의 40~59세성인남성과여성들을중심으로나트륨섭취에기여하는음식을분석한연구결과를살펴보면일본인의경우, 평균나트륨섭취량 4,651 mg 중간장 (932 mg), 염장채소및과일 (458 mg), 미소수프 (450 mg), 생선 (443 mg) 등이나트륨의주요급원식품으로나타났다. 36 또한, 제1기 (1998) 부터제5기 1차 (2010) 까 지국민건강영양조사데이터를이용하여만 7세이상한국인들의나트륨섭취에기여하는주요음식및식품군을살펴본연구에서김치 (22.8~31.7%) 가모든연도에서기여도가높았고, 그뒤로면 / 만두류 (10.5~13.8%), 국 / 탕류 (10.2~13.8%), 찌개 / 전골류 (8.5~11.2%) 가매년 2~4위로나트륨섭취에기여도가높은것으로보고되었다. 25 제4기 2차 (2008), 3차 (2009) 국민건강영양조사데이터를이용하여한국인의나트륨섭취에기여하는음식군을조사한또다른연구에서나트륨에기여하는음식군순위를살펴보면김치류 1,125 mg (24.5%), 면 / 만두류 572 mg (12.4%), 국 / 탕류 488 mg (10.6%), 찌개 / 전골류 399 mg (8.7%) 의순으로나타났다. 24 선행연구모두국 / 탕류와찌개 / 전골류등의국물음식이나트륨섭취량에기여도가높은것으로나타났으며, 이는 1998년부터 2014년국민건강영양조사결과까지거의차이가없는것으로나타나이에대한개선책이필요할것으로생각된다. 적절한국물음식섭취를위해선행연구 25,37 에서제시한방법과같이국 / 찌개그릇의크기를작은것으로바꾸거나조리시국물의양을줄이고건더기위주로조리하거나또는저나트륨국물음식을위한레시피개발이필요할것으로생각된다. 한편에너지에기여된탄수화물섭취비의경우 Q1~ Q4군까지 65.54~67.93% 로나타났다. 한국인영양소섭취기준 33 을살펴보면만 19세이상의탄수화물에너지적절비율은 55~65% 사이로본연구의결과가적정비율범위보다약간높은비율을보였다. 추후탄수화물의에너지적정비율섭취를위한영양교육이나적절한식사를위한가이드라인이필요할것으로생각된다. 전체적으로국물음식섭취증가에영향을미치는요인을다중회귀분석을통해살펴본결과남성이여성에비해국물음식섭취에영향력이높았고, 연령이증가할수록, 미혼에비해기혼자가정 (+) 의영향력을보였다. 식습관과관련된요인은아침식사를하는경우, 간식은섭취를하는경우, 가정식과단체급식에서제공된식사를하는경우및주당평균외식빈도와에너지및나트륨섭취가증가할수록전체적으로국물음식섭취증가에정 (+) 의방향으로영향력을보였다. 국물음식의높은섭취는앞의결과와같이나트륨섭취와관련이있는것으로나타났다. 나트륨의높은섭취는고혈압및대사증후군등과관련성이있다는선행연구들의보고가있었다. 38-40 나트륨섭취량을줄일수있도록선행연구 41 와같이영양교육이나저나트륨조리법개발및적절한섭취를위한가이드라인제시가필요할것으로생각된다. 본연구의결과를종합해보면국물음식의섭취는남성이며, 기혼이고, 소득수준이높고, 아침식사를하는경우,
Journal of Nutrition and Health (J Nutr Health) 2016; 49(5): 335 ~ 346 / 345 주당평균외식빈도의증가및에너지와나트륨섭취증가와관련이있는것으로나타났다. 따라서최근외식이증가하고국 / 탕이나찌개류와같은편의식품개발이이루어지고있는가운데특히외식업소및식품제조업체에서는이러한사항들을반영한국물음식조리법및식품개발이필요할것으로생각된다. 본연구의한계점은다음과같다. 연구에활용된국민건강영양조사의식이조사자료인 24시간회상법은훈련된조사원이응답자가조사전날섭취한하루동안의식품종류, 섭취량및식습관등을인터뷰를통해조사하는방법으로, 식이조사연구에서식품섭취빈도조사 (food frequency questionnaire, FFQ) 와함께사용되고있다. 25,42 그러나 24 시간회상법은 1일동안대상자들의식품섭취정보만을분석하였기때문에개개인의평소식이패턴을모두반영하지못한가능성이있을것 42 으로사료된다. 앞으로의연구에서는 24시간회상법자료뿐만아니라 2012년국민건강영양조사부터개선된형태로제공되는식품섭취빈도조사자료 43 를함께분석하여국물음식섭취에대한보다심도있는연구의수행이필요할것으로생각된다. 요약 본연구는만 19세이상의성인 20,926명을중심으로한식국물음식에섭취에따른식생활평가에대한연구를수행하였다. 국물음식섭취에따른식생활평가를수행하기위해전체국물음식섭취량과국 / 탕및찌개 / 전골섭취량으로분류하였으며, 전체국물음식섭취량은 4 분위수로분류하였다. 국물음식의섭취가가장높은 Q4군의특징을살펴보면성별의경우남성의비율이여성비율보다높았고, 연령층은만 30~49세연령, 기혼자이며, 가구소득과교육수준이높은것으로나타났다. 식생활관련요인들을살펴보면 Q4군으로갈수록아침식사결식의비율이낮아지며, 하루 1회이상외식하는대상자의비율이높아지는경향을보였다. 또한, 국물음식섭취 4분위수범위에따른영양소섭취량에대한결과지방을제외한모든영양소섭취량과에너지기여도의비율 ( 지방의에너지기여된비율제외 ) 이 Q1에서 Q4군으로갈수록유의적으로증가하는추이를보였다. 식사가제공된조리장소별국물음식섭취량역시전체국물음식, 국 / 탕및찌개 / 전골섭취량모두가정, 상업적외식및단체급식에서 Q1~Q4군으로갈수록섭취량이유의적으로증가하는추이를보였다. 마지막으로국물음식섭취 4분위수범위에따른식품섭취량의결과에서는곡류, 서류, 두류, 견과류, 체소류, 버섯류, 과일류, 육류, 어패류, 우유 / 유제품류, 오일류및조미료류가 Q1 군에 서 Q4 군까지증가하는추이를보였다. 마지막으로국물음식섭취에영향을미치는요인을다중회귀분석을통해살펴본결과남성, 높은연령, 기혼자와, 아침식사를하는경우, 간식을섭취하는경우, 가정식과단체급식에서제공된식사를하는경우및주당평균외식빈도와에너지및나트륨섭취가증가할수록전체적으로국물음식섭취에정 (+) 의방향으로영향력을보였다. 전체적으로국물음식섭취가증가함에따라영양소나식품의섭취량이증가하는것으로보이는데특히나트륨의섭취량은각종만성질환의위험도와관련이높으므로이에대한주의가필요할것으로사료된다. References 1. Chung HK, Oh SY, Kim MH, Ahn HJ. Food and culture. Paju: Gyomunsa; 2013. 2. Cho HY. The historical background and characteristics of Korean food. Korean J Diet Cult 1998; 13(1): 1-8. 3. Jung HO. A study on developing Korean food brands. Korean Stud 2006; 8: 161-191. 4. Lee KW, Cho MS. The development and validation of the Korean dietary pattern score (KDPS). Korean J Food Cult 2010; 25(6): 652-660. 5. Kang JH, Kim KA, Han JS. Korean diet and obesity. J Korean Soc Study Obes 2004; 13(1): 34-41. 6. Lee SU. Culture history of Korean cuisine. Seoul: Gyomunsa; 1985. 7. Gang IH. Taste of Korean food. Seoul; Daehangyogwaseojusikhoesa: 1987. 8. Hwang HS, Han BR, Han BJ, Chung LN. Korean traditional food. Paju: Gyomunsa; 2010. 9. Ryu KL, Kim TH. The historical study of beef cooking: I. cookery of soup based on beef. Korean J Diet Cult 1992; 7(3): 223-235. 10. Lee YK, Chun HJ, Lee HG. A bibliographical study on the Gooumguk in Korea. Korean J Diet Cult 1992; 7(4): 339-362. 11. Lee YK, Chun HJ, Lee HG. A bibliographical study on the Tojangguk in Korea. Korean J Diet Cult 1992; 7(1): 81-90. 12. Kim KJ, Kwak YJ, Kim MJ, Kang SH. A study on 'Tang', traditional soup originated in Kyoung-Nam province. Korean J Soc Food Sci 1990; 6(3): 67-83. 13. Kim KJ, Kang JH. A study of retort-pouch soybean paste pot stew. Korean J Soc Food Sci 1996; 12(4): 541-546. 14. Yi OS, Hong DK, Koo MS, Shin DB, Chung KS. Changes in the quality characteristics of freeze-dried Chungkook-jang soup. Korean J Food Sci Technol 1994; 26(3): 250-254. 15. Joo KJ, Shin MR. Flavor components generated from thermally processed soybean paste (Doenjang and Soondoenjang) soups and characteristics of sensory evaluation. Korean J Food Sci Technol 2004; 36(2): 202-210. 16. Kang HJ, Kim EH. A study on the development of standardized recipe and the microbiological assessment and sensory evaluation of various soups for steam convection oven and cook/chill system for kindergarten foodservice operations: for the focus on Miyuck-
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